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Topic: Disappointing pies tonight (Read 13586 times)

Pretty rare for my wife to have pizza with me and the boys. She is Mrs healthy fitness. Once in a while she will have me do a white pie with spinach, leeks and zucchini and will have a slice or two. I like that one too despite the vegetables.

New oven is in. Preheat is much quicker and the stone lags behind less. Both top and bottom elements run on bake to balance the heat. The other good news is that I can get the broiler to come on even when the oven is at temp. This will give me some new things to play with.

I have a similar oven with the small upper chamber and I love it, the same oven is where all my pizzas are cooked. The confined space heats faster and gives better and quicker overall cooking and browning. With my new baking steel, it's a winning combo!

I have a similar oven with the small upper chamber and I love it, the same oven is where all my pizzas are cooked. The confined space heats faster and gives better and quicker overall cooking and browning. With my new baking steel, it's a winning combo!

I think one of your prior posts is where I had learned they existed. Once I looked into it a bit, I had to have one.

I will make my first real pies tomorrow. I did a doctored up frozen pizza last night, and I could tell it definitely gave more even heat than my old oven. The cornice got a lot more browning. It also was at 400 in about half the time.

Thanks, I have a remodel coming up and will look into one. The online ads never mention the max temps. I don't want to get stuck with another 500 F model.

Seems like most modern electric ovens go to 550. The double oven design just seems really practical considering how often we bake a pizza, muffins or sheet of cookies versus a big turkey, etc. I think we will see some decent energy savings both for the oven and the amount of heat we dump into the house during the summer.

When I was looking for my new oven I found that most ovens go to 550, but some have a way that you can adjust them to go higher. Modern self cleaning ovens reach around 800 when they are in the cleaning mode, so they do have the ability to produce more than 550 degree heat.I'm not advocating a "Varasano" oven tweak, just suggesting that you read the owners manual carefully to get the most you can from your oven. I have been more than happy with the performance of my oven just they way it came, and with the recent purchase of the 3/8" steel I have no need to tweak my oven.

I just bought the newest version of the baking steel, the 3/8", 22 lb., "Modernist Cusine" model, and it does a good job without burning the bottom crust. At 22 pounds it's still kinda heavy, the rack of my oven does bow a little from the weight of the steel, YMMV!

I just set the upper oven to +35 which, in theory, should give me 585f - close to real NY pie temp. I am going to bake some pies in an hour and a half or so. fingers crossed. Dough is nearly over-blown because it had one more day in the fridge than usual.